Espinacas con Garbanzos (Seville Spinach & Chickpeas)

A cumin-and-smoked-paprika chickpea stew from Seville, thickened with a fried bread and garlic paste, loaded with wilted spinach and topped with sliced hard-boiled eggs.

Ingredients

• 2 cans chickpeas, drained (save ½ cup liquid)
• 10 oz baby spinach
• 8 oz crusty bread: 2 slices for the paste, the rest to serve
• 3 garlic cloves, minced
• 1 small onion, diced
• ½ cup crushed tomatoes
• 4 eggs, hard-boiled

From your pantry: 4 tbsp olive oil, 1½ tsp ground cumin, 1 tsp smoked paprika, 2 tbsp sherry vinegar, salt, pepper.

Instructions

1. Heat 1 tbsp oil in a large skillet over medium, add the spinach in handfuls and toss until just wilted. Tip into a colander to drain.
2. Add 2 tbsp oil and 2 slices of the bread, cut in cubes, and fry until golden, about 3 minutes. Add the garlic, cumin and paprika and stir 1 minute until fragrant. Scrape into a food processor or mortar with the vinegar and pulse or pound into a coarse paste.
3. Add the last tbsp oil to the pan and cook the onion until soft, 3 to 4 minutes. Add the tomatoes, chickpeas, the saved chickpea liquid and ½ cup water, season and simmer 10 minutes.
4. Stir in the spinach and the bread paste and simmer 5 minutes more, until thick and saucy. Taste for salt and vinegar.
5. Serve in bowls topped with quartered eggs, with the rest of the bread for scooping.

Tip: Many Sevillian cooks add a handful of fried almonds to the bread paste for extra body; it's lovely if you have some.

Nutrition per serving

Good for

Adapted from Devour Tours.

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